Sunday, March 27, 2016

Easter chicks and bunnies

If you have friends who love to cook as much as you do, cooking together is always fun. I was asked if I was up to the challenge to try something a bit more difficult. My answer without knowing what to do was: what the heck, yay I´m up to it. So today beside preparing the Easter Sunday lunch for 5, we went with the Easter theme and made chicks and bunnies.

At the beginning make a test of your skills and start with the chicken eggs. When you cut off the upper part of the egg, scoop out the yolk in a small bowl, take a small knife and cut 2 or 3 pieces off the egg hat.

Prepare the filling, it should not be to soft and use a baking sryinge with a star nozzle and pipe the mixture in and above the egg, so you have a chicken head to set the top on later.

Use the peppercorns for the eyes and cut a tiny beak for the chicks.

Now the bunnies:
the evening before make a bread dough and store it in the fridge to proof over night. Get it out an hour before starting with making the bunnies